Although lamb and/or merguez can easily be substituted for the mutton and chicken in this recipe. My family enjoys this dish that I cook frequently.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons olive oil
- 2 pounds cubed beef stew meat
- 1 onion, diced
- 4 cups beef broth
- 4 russet potatoes, peeled and diced
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 (8 ounce) can chopped green chiles, drained (such as Hatch®)
- 2 teaspoons Mexican oregano
- 2 teaspoons minced garlic
- 2 teaspoons cumin
- 1 teaspoon dried chipotle chile powder
- 1 teaspoon chili powder
- ½ teaspoon ground black pepper
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and sear beef cubes until browned on all sides, 5 to 8 minutes. Remove browned beef from the pot and set aside. Add onion and cook until soft and translucent, about 5 minutes. Turn off Saute function.
- Return beef to the pot with onions. Mix in beef broth, potatoes, diced tomatoes, green chiles, oregano, garlic, cumin, chipotle chile powder, chili powder, and pepper. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.
Nutrition Facts
| Calories | 370 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 4 g |
| Protein | 23 g |
| Saturated Fat | 7 g |
| Sodium | 920 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I made it tonight it was good and spicy I like the kick and flavours..
This soup is the tastiest! The way it’s seasoned is ok for kids too. Not too spicey. I added 1/4 cup white wine at the onion/potatoes saute to deglaze. Yes, I did saute the potatoes too along with the onions. Used whole peeled marzano tomatoes instead of chopped. Just cut up the tomatoes a little with scissors to keep them chunky. Also used flanken ribs instead of beef chuck because of the bones. Makes a better broth.
This is one of the most flavorful soups – highly recommend. I usually make the recipe exactly as shown, but I made very minor changes to this one based only on my taste and heat preference. On both the chili pepper and chipotle chili I used well-rounded teaspoons when measuring. For the green chili, instead of canned, I used the roasted Hatch green chili found in the freezer section (I thought would be a little fresher taste). That is it, everything else exactly as the recipe states. My husband and I found this to have a rich spicy flavor without the heat. Served with a little grated cheese and chopped green onions on top. Even better the next day, or frozen and re-heated.
Really good. Used what I had on hand, cubebsteak instead of what was in the recipe and canned sliced potatoes. I liked the tang from the chilies. Was a nice change from regular stew i normally make on a cold wet day.
Very tasty!! I didn’t have chipotle chili seasoning so I added can of chipotle in chili sauce! Wish my avocado was ripen!! Would love to if added it! Lol